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Italian Ricotta and Rosemary Meatloaf with Marinara

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"This classic American entrée gets a boost from tasty Italian ingredients. Serve it up with fresh greens and roasted fingerling potatoes for a meal sure to satisfy the heartiest of appetites!"
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2 h 35 m servings 800 cals
Original recipe yields 8 servings


  • Calories:
  • 800 kcal
  • 40%
  • Fat:
  • 46.8 g
  • 72%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 55.5 g
  • 111%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 2040 mg
  • 82%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat oven to 375 degrees F.
  2. In a large bowl, allow breadcrumbs to soak in milk until moist. Next, crumble beef and veal into bowl. Combine with eggs, onion, ricotta, Parmesan, parsley, rosemary salt and a pinch of ground pepper. Carefully mix until each ingredient is incorporated. Fold in shredded provolone last.
  3. Brush a large baking pan with 2 tablespoons of extra virgin olive oil. Form multiple loaves or one large loaf from meat mixture. Arrange on pan and drizzle loaves with remaining olive oil.
  4. Cover and bake for 45 minutes. Uncover and continue baking until meatloaf is completely cooked through, about 1 hour and 30 minutes.
  5. Remove pan from oven and allow the loaf to rest for 10 minutes or more. As the meat is resting, heat Marinara in a saucepan until warm.
  6. Serve meatloaf generously topped with Marinara (and an extra sprinkle of Parmesan or shredded provolone, if desired.)

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